3.
Put mayonnaise into a small bowl; drizzle in saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

Cook's Notes

You can use best-quality store-bought mayonnaise, if you like; skip step 1. Note: The egg in this recipe is not fully cooked. Recipe should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.